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Chicken Casserole

A comforting and easy chicken casserole that combines poached chicken, creamy filling, and a crunchy stuffing topping, perfect for busy weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless skinless chicken breasts About 1.5–2 lbs total. If large, halve for even cooking.
  • 1 cup chicken broth For poaching the chicken and boosting flavor.
  • 2 cloves garlic, minced Fresh is best but jarred works.
  • 2 wedges onion, sliced or roughly chopped
  • 4 cups Pepperidge Farms herb seasoned stuffing mix The crunch layer and binder.
  • 1/2 cup butter Melts into the stuffing for richness.
  • 1 can (10.5 oz) cream of chicken soup Creamy base.
  • 1 pint sour cream Makes the filling silky and tangy.
  • 8 oz thawed frozen broccoli cuts (optional) Adds color and veg. Squeeze out excess water after thawing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, add the chicken breasts, chicken broth, garlic, and onion. Bring to a gentle boil over medium-high heat.
  3. Once boiling, reduce to medium, cover, and simmer for 15–20 minutes until the chicken is cooked through (internal temp about 165°F).
  4. Remove the chicken to a plate and shred with two forks. Reserve the cooking broth.
  5. Melt the butter directly in your casserole dish.
Mixing and Baking
  1. In the casserole dish, combine the shredded chicken, cream of chicken soup, sour cream, stuffing mix, and thawed broccoli if using. Add 2–4 tablespoons of the reserved broth.
  2. Mix until just combined, evenly distributing without pulverizing.
  3. Spread the mixture evenly and smooth the top. Sprinkle additional stuffing on top if desired.
  4. Bake for 25–30 minutes until the top is golden and the casserole is bubbling around the edges.
  5. Let it rest for 5 minutes before serving.
  6. For a crispier top, broil for 1–2 minutes at the end, watching closely.

Notes

Let the chicken sit for a minute before shredding to hold juices. If using cold sour cream, let it sit at room temperature for 10 minutes for smoother blending. Avoid adding too much reserved broth to prevent a soupy mixture.